Lunch · International
Tempeh Salad with Pumpkin Seed Dressing
Golden tempeh and crisp lettuce with a lemony toasted pumpkin seed dressing.
- per serving
- 421 kcal
- Protein
- 31 g
- Total time
- 24 min
- Makes
- 1 serving
- High protein
- Low carb
- Vegan
- Vegetarian
Instructions
Cut the 150 g of tempeh into 8 mm slices. Rinse and spin the 100 g of lettuce. Toast the 20 g of pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat, stirring, then set aside.
Heat 3 g of the 5 g of oil in the skillet. Brown the tempeh for 4 minutes on each side over medium heat. Season lightly with pepper, and with salt after tasting.
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